Beef Short Ribs, Stewed

Ingredients

• 4 lbs. beef short ribs

• 1 teaspoon salt

• ¼ teaspoon pepper

• 1/8 teaspoon smoked paprika

• 2 Tablespoons shortening (or bacon grease)

• 3 Tablespoons flour

• 2 cup beef broth

• 2 onions, chopped

• 1 clove garlic

• 4 potatoes, peeled and cut in half

• 4 carrots, peeled and cut in 2” chunks

• 3 celery tops (ribs with the leaves attached, each approx 4 inches long)

• 1 bay leaf

• Preheat oven to 325 degrees. Brown ribs in shortening. Remove from pan. Add flour to drippings and make a “roux”. Add beef broth, salt, pepper, onions and garlic and simmer a few minutes until slightly thickened. Line a 9×13”pan with heavy duty foil. Place ribs, potatoes, carrots and celery tops in pan. Pour the “gravy” over all. Add the bay leaf. Cover tightly with aluminum foil, making a “pouch”. Bake at 325 degrees for 3 hours.